9. A Vintage Recipe   
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html   
   Over 1200 wonderful vintage recipes are listed.   
      
   Our most recent request, from Sherry L.  asked:   
      
   "Hi Phil, It's getting cold here in the northeast and I was wondering if   
   anyone has a good stew recipe.  My kids bought me a crockpot and I thought   
   that stew might be a nice thing to christen it with.  My grandmother used to   
   make stew for me and my sisters when we would visit and the smell of it   
   cooking on the stove all day long was something we couldn't resist.  Thank   
   you, Sherry L."   
      
   We received this delicious sounding recipe for chicken stew from Marjorie who   
   said:   
      
   "Hi Phil, I don't know if this is what Sherry had in mind, but I have been   
   making this chicken stew for years.  I don't know where the original recipe   
   came from as my mother had written it for me years ago.  I always add a little   
   extra chicken, carrots and sometimes I throw in a few other vegetables if I   
   have them but here's the main recipe.  I've even thrown in a packet of onion   
   soup mix and that tastes great too!  Marjorie"   
      
   Chicken Stew   
   small chicken thighs (about 2 pounds total) 2 tablespoons cooking oil   
   2 cups water   
   8 small new potatoes, halved   
   2 stalks celery, bias sliced into 3/4-inch pieces (2 cups) 1 small onion,   
   chopped (1/3 cup)   
   2 tablespoons tomato paste   
   1 bay leaf   
   3/4 teaspoon salt   
   1/2 teaspoon dried rosemary, crushed 1 zucchini, quartered lengthwise and cut   
   into 1/2-inch slices (1-1/4 cups) 1/4 cup cold water   
   2 tablespoons all-purpose flour   
   4 medium carrots, sliced into 1-inch pieces (2 cups)   
      
   1.  Skin chicken.  In a 4-1/2-quart Dutch oven cook chicken in hot oil over   
   medium heat for 10 to 15 minutes or until chicken is lightly browned, turning   
   to brown evenly.  Drain fat. 2.Add 2 cups water, potatoes, carrots, celery,   
   fresh green beans (if using), onion, tomato paste, bay leaf, salt, and   
   rosemary.  Bring to boiling.  Reduce heat; cover and simmer for 25 minutes.   
   3.Add zucchini.  Cook, covered, for 10 to 15 minutes more or until chicken is   
   tender and no longer pink.  Discard bay leaf. 4.Combine 1/4 cup water and   
   flour.  Add to chicken mixture.  Cook and stir until thickened and bubbly.    
   Cook and stir for 1 minute more.  Sprinkle with parsley, if desired.   
   Makes 4 servings.   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)